Document K6BLBJNjgQM66azaYQBk19em6

130 M. A. SHAPIRO mwmfc. INDUSTRIAL SANITATION 131 to grow in food. The symptoms of staphylococcal intoxication consist of nausea, vomiting, cramping abdominal pain, and diarrhea. In severe cases, blood and mucus may be found in the stool and vomitus. The chief distinguishing charac teristic between food poisoning from toxins and enteric disease from pathogenic bacteria carried in food is the time of onset of symptoms. In staphylococcal intoxi cation, this is often less than 3 hours after the ingestion of the contaminated food and rarely longer than 6 hours. On the other hand, in bacterial infection^ a delay of 6 to 24 hours between ingestion of food and onset of symptoms is more likely. The rapidity of onset and uniform distribution of food poisoning symptoins in a group of people make it possible to determine the meal and particular foods in the meal responsible for poisoning. I S. Animal Parasitism ;here is exposure to toxic materials." It further states (10.1.3) that: "No iplovee shall be permitted to store or eat any part of his lunch or eat other >'d at any time where there is present any toxic material or other substance . ly be injurious to health." Item 10.1.4 states that: 'L'ln-eVery establishment where there is exposure to injurious dusts or other toxic materials, - te lunch room shall be maintained unless it is convenient for the employees to lunch im the premises. The following number of square feet per person, based on the maxi- un nujnber of persons using the room at one time, shall be required: , WK . Persons 25 and less 26-74 75-149 150-499 500 and more Sq. ft. 8 7 6 5 4 Some of the diseases caused by ingestion of food contaminated with animal parasites are amoebiasis, trichinosis, and tape worm infestation. In the instahce of infection with Endamoeba histolytica (causative organism of amoebic dysen tery) , the source and transmission of infection is similar to that of other enteric pathogens, such as Shigella and Salmonella. The problem is somewhat different for Trichinella spiralis and the tapeworms, for in these cases the infectious organisms are present in an animal, for example, swine, beef, fish, before the time of kill-, ing. Prevention of disease caused by, and control of, these parasites depend ion inspection and selection of food at the time of purchase as well as on proper preparation, since'thelfearorprffl'ongM~e'0(Jking~will'`destroy'the'-organisms7--;--~ 4- Toxic Chemicals Accidental contamination of foods by toxic chemicals is an additional hazard. Acute poisdnings are characterized by sudden onset from a few minutes to twohours after ingestion of the chemical. The more common poisons reported as foodborne are cadmium (from metal-plated utensils), sodium fluoride (from toacb powder), and arsenic (from insecticides). Others frequently mentioned are; antimony, zinc, lead, and copper. The recent appearance of compounds such as the aliphatic and aromatic, urninea. as_hoiler_feecLwater eonditionersvmavviPr.esent.-.an additional -hazard in ithgj preparation of foods. Wherever, steam may ^mo:inTd^||cpng^:wfi,h food, ithj toxicity, type, and quantity of'boii6r*i^^S'fffi^Mi^^^^ma"wascfflfta5^^ Complete physical separation of the food and steam from the boiler is recem-.- mended. ..._______ ............ ........ .................. ___'...................... " The revised American Standard ''Siinimum`,I^mrem^ts"fof"SanitaTibn ml Places of Employment6 states (10.1.1) that: "In all places of employment 11 employees are permitted to lunch on the premises, an adequate space suital for that purpose shall be provided for the maximum number of employees who : may use such space at one time. Such space shall be separate from any location); ra B. FOOD HANDLING |plfe food handler educated in the proper methods of handling foods, glass- ||And utensils and in good personal hygiene is a cornerstone of a safe food fafln food sanitation the health of the food handler is of primary importance, ||py effort should be made to exclude from the food establishment any sick jur-ed employee with a discharging wound or lesion. This does not mean that a 'sys^mloffrequent medical and laboratory examinations of food handlers is recom- ?mffndicl|)in the contrary, these have been found repeatedly to be too costly when ^ffijasbi ejilifi terms of the results achieved, it is believed today that education of 11 'lgjfooc^Miidler to report promptly any illness is a more effective means of reduc- (fomi^foocl?b'6rne disease. In many localities health departments are prepared to tW i&ifpp;re-emrplosyment or in-service - food handler trainingo pr rogorams, and a TAarirtvgfitraining manuals and visual aid.materials are available.23 -handling of foods, particularly those previously mentioned as being K|||pihfection or intoxication, care must be taken tfr'keep them out of the that is, they must be refrigerated at a temperature below 50 F. Ijplt 150 F. or above. The exception to this rule is that during prepara- , , * ffigxir transportation the food may be kept'St intermediate tempera- not exceeding two hours. Indicating thermometers of proven " be'installed in all refrigerators. Common' deficiencies found '"^^Kfeatfood storage are the overloading of the refrigerator, which prevents fejW&tion of cold air, and the storage of foods in deep coptjainers, which SiMie total mass of the food to cool to 50 F. or less'fcithib the pre- )|hoursrFufth'er provisions for the continual vigilanee"against possible gemination must be exercised by prohibiting the use of cadmium- jgjtjifethe use of galvanized utensils for cooking, and-the use in food fif> *;. ' imFood Service (Instructors Guide), U. S. Pub. Health Service Publ. No. 90f*